As I have discovered that I am allergic to wheat and rye - I have now started a diet without these two potential troublemakers in my body. This is my first attempt at making bread. I took all the non-wheat non-rye flours out of the cupboard and did this:
Makes 20 rolls or 10 small baguettes
Ingredients
9 dl Lukewarm Water
50 g Live Yeast ot 1 bag of Dried Yeast
1 tsp Maple Syrup
1½ tsp Apple Cider Vinegar
1 tsp Salt
50 g Yellow Corn Flour
50 g Corn Meal
100 g Rice flour
75 g Besan (Chickpea Flour)
75 g Buckwheat Flour
50 g Corn Starch
30 g Psyllium Husks
1 handful sunflower seeds
1 handful sesame seeds
1 handful yellow flax seeds
1 handful popped barley
1 handful rolled oats
Directions
Mix water, yeast and maple syrup and leave it to activate for a couple of minutes.
Mix the dry ingredients - and mix them well.
Add the vinegar to the wet mix, then add the dry ingredients and mix really well.
Leave the dough to rise for approx. 45-60 minutes.
Wet your hands and shape the dough into rolls or baguettes. Leave on the baking trays to rise another 30-45 minutes.
Bake the rolls at 200-225°C for approx. 30 minutes.
Sea-buckthorn jam and juice
Sea-buckthorn berries are really dificult to harvest, but the taste is so yummy.
Preparation of 800 g of sea-buckthorn berries
Bring all the berries to a boil with 2 dl of water.
Strain while mashing up the berries in a sieve.
You now have sea-buckthorn purée
Separate im two pots and your ready to make jam and juice.
Jam ingredients
Half of the sea-buckthorn
300-400 g sugar
3 apples or other fruit of the same amount
Jam instructions
Add the sugar to the purée and bring to a boil. When the apples have a mushy consistence, add the sugar. After the sugar have melted, leave to simmer for 5-10 minutes. Do not stir at this time.
When finished pour into sterilized jars and store in the refrigerator or freezer.
Juice ingredients
Half of the sea-buckthorn
150 g sugar
1-2 apples or other fruit of the same amount
1 liter of water
Add sugar and water to the purée and bring to a boil. When the apples have a mushy consistence, add the sugar. After the sugar have melted, leave to simmer for 5-10 minutes.
When finished pour into sterilized bottles and store in the refrigerator or freezer. Dilute with water to your preference.
Juice instructions
When finished pour into sterilized jars and store in the refrigerator or freezer.
If you have been careful with the hygiene the juice and jam can keep for months and months :)
Raw Date Sweets
Ingredients
- for 1 bar or 5 rolls
Base:
4 dried dates
1 tbsp crated coco
6 almonds
½ tbsp raw cacao powder
1 tsp cacao nibs
tiny pinch of salt
Directions
Blend all ingredients into a doughy consistency - hold back one date if they're very moist. A little raw coco oil can be added for moist and richness as well, but is not necessary. Chopped nuts and seeds can be be added for extra crunch.
Flavoring and variations
Chili: add a pinch of red chili powder and roll in grated coco.
Ginger: add a pinch of freshly grated ginger or a pinch of dried ginger powder.
Lime: add lime zest and a little lime juice and an extra tsp grated coco.
Chai: add tiny pinches of ground cinnamon, cloves, black pepper, cardamom, liqorice, fennel seeds and fresh or dried ginger.
Liqorice: add liqorice powder.
Chocolate: add chopped raw chocolate, roll in cacao nibs or powder.
Nuts: replace almonds with walnut, hazelnuts, peanuts, pecans, macadamia or other nuts, add chopped ones also and roll in chopped nuts.
Chocolate: add chopped raw chocolate, roll in cacao nibs or powder.
Nuts: replace almonds with walnut, hazelnuts, peanuts, pecans, macadamia or other nuts, add chopped ones also and roll in chopped nuts.
Fruit and berry: add dried fruit or berries like banana, apple, pineapple, abricot, mango, cherries, blueberries etc.
Veganaise
This is a tricky process - and i'm still working on it.
Ingredients
1 tbsp apple cider vinegar or lemon juice - or a mix of the two
2 tbsp soy milk
½ tbsp dijon mustard
pinch of salt
pinch of black salt (kala namat)
pinch of sugar
approx. 1 dl sunflower oil (or any other mild tasting oil)
Directions
Blend vinegar, soy milk, mustard and salts together. While blending - sloooooooooooowly add oil by pouring carefully. Continue until the veganaise thinkens. Now you can add flavor like garlic, chili, chives, tarragon etc.
Ingredients
1 tbsp apple cider vinegar or lemon juice - or a mix of the two
2 tbsp soy milk
½ tbsp dijon mustard
pinch of salt
pinch of black salt (kala namat)
pinch of sugar
approx. 1 dl sunflower oil (or any other mild tasting oil)
Directions
Blend vinegar, soy milk, mustard and salts together. While blending - sloooooooooooowly add oil by pouring carefully. Continue until the veganaise thinkens. Now you can add flavor like garlic, chili, chives, tarragon etc.
Tempeh DIY
I'm on a fermented foods frenzy here. Now it's time for tempeh.
9) Left to incubate at 29-30 degrees celcius for 27 hrs. I made a weird construction from chopsticks, cardboard and kitchen towels. I placed it on the top of my fridge, using the heat from the back of the fridge to keep the temperature high.
Grains, seeds and nuts can be added to make mixed tempeh. Also soy beans can be substituted by other beans or nuts. In future experiments I will try that for sure.
Inspiration:
http://www.tempeh.info/
http://www.youtube.com/watch?v=YTNoPrYmBGU
http://www.soya.be/how-to-make-tempeh.php
http://www.toomanychefs.net/archives/001785.php
http://www.youtube.com/watch?v=7H3d9uJVYA0&feature=related
http://www.youtube.com/watch?v=yHm1ukruZ_s&feature=related
Tempeh is an indonesian fermented soy product loaded with protein.
It's got a nutty flavor and has got a tender but firm texture.
Again i collected information from many sources and did this:
1) Ordered tempeh starter (the mold spores) online.
2) Soaked 500 grams of soy beans for 10+ hours
3) De-hulled the beans by kneading and squeezing them for ever. (This part truly is a bore)
4) Cooked the soybeans for 30 min with 4 tbsp of apple cider vinegar added to the cooking water.
5) Drained the beans and dried them by returning the pot to low heat, constantly stirring.
6) Leaving the beans to cool.
7) Added the tempeh starter.
8) Packed in plastic bags, perforated every 1 cm or so.
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| Here it is 'sweating' away, mold growing. |
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| I think it's ready... |
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| Finished tempeh |
Inspiration:
http://www.tempeh.info/
http://www.youtube.com/watch?v=YTNoPrYmBGU
http://www.soya.be/how-to-make-tempeh.php
http://www.toomanychefs.net/archives/001785.php
http://www.youtube.com/watch?v=7H3d9uJVYA0&feature=related
http://www.youtube.com/watch?v=yHm1ukruZ_s&feature=related
Kombucha - my first brew :D
Kombucha is fermented tea said to have a million and two health benifits. It's got a tangy flavour and is slightly sparkling. I love it because it tastes great and makes me feel good.
In NYC i kinda got addicted to kombucha. I used to buy these in health food stores:
In NYC i kinda got addicted to kombucha. I used to buy these in health food stores:
Now i'm brewing my own and just bottled the first batch.
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| Green Tea Kombucha with Strawberry |
As I am incapable of following instructions or recipes, I ended up following different tips from a million places.
This is what I did:
1) Got my hands on a kombucha SCOBY (Symbiotic Colony of Bacteria and Yeast) and starter. You can buy it online or get it free from somebody who's brewing.
2) Brewed 2 liters black and 2 liters green tea - as i wanted to try both out.
3) Added 150 grams of sugar to each tea batch.
3) Let the tea cool.
4) Poured the tea into two big glass jars, making sure to leave room for some starter.
5) Added the kombucha scoby and the starter - covered with clean cloth, sealing with a rubber band.
6) Went away for a week and came back to the most delicous sparkling kombucha. The parents had made two beautiful kombucha babies.
7) Added strawberrys to some, ginger and rhubarb to some and left some without flavouring.
Any handling of the scoby and the clean utensils must be done only with clean hands. Hygiene is important to avoid other bacteria to invade the kombucha.
Chickpea Salad
Boiled or sprouted chickpeas
Carrot
Tomato
Scallions
Olive oil
Garlic
Apple cider vinegar
Lemon juice
Directions
Cut the carrots and tomatoes into chunks the size of chickpeas. Mix all.
Pizza Bianca Enoki
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| This is the uncooked pizza - when cooked it got eaten too quickly to photo :D |
So, vegan pizza, that's a challenge. The key is to make sure the pizza is moist and crunchy at the same time. If you're ever in NYC, don't miss Viva Herbal Pizzeria
Dough
3 dl water
15 g yeast
1 tbsp olive oil
10 g salt
4-500 g flour
Topping
2-3 tbsp pesto
1 large paper thinly sliced potato
rosemary
chives
enoki mushrooms
soy yoghurt
nutritional yeast (optional)
Directions
Mix the ingredients for the dough - knead well and leave to rest for an hour or so.
When ready, prepare the topping. Make sure the potato slices are paper thin.
Roll out the dough thinly and add a thin layer of pesto. If the pesto is thick - add oil to make it more liquid - you want to be able to spread it really thinly.
Place the potato slices making sure they don't overlap too much.
Add another thin layer of pesto and then dress with herbs and mushrooms.
Add nutritional yeast to the yoghurt and sprinkle on top.
Bake at 230 degrees celsius for 20-30ish minutes.
Baked Fennel
Ingredients
Olive oil
1 large or 2 small fennel bulbs
5-6 garlic cloves
Vegetable stock
Vegan cream
Directions
Clean and cut the fennel into wedges.
Peel garlic cloves.
Place all in an oiled pan.
Cover (almost) with stock.
Bake for 40ish minutes.
When baked sprinkle with salt and add vegan cream.
Thai Style Yellow and White Carrot Salad
Salad:
Carrots - of any colour
Garlic
Ginger
Unripe black pepper
Roasted sesame seeds
Red chili
Coriander leaves
Spring onions
Roasted cashew nuts or peanuts
Dressing:
Rice vinegar
Mirin
Lime juice
Sesame oil
Salt
Directions
Thinly slice the carrots and finely chop the chili, garlic, ginger, onions and fresh coriander leaves.
Mix the dressing with pepper, chili, coriander leaves, onions, garlic and ginger.
Add carrots and give it all a good toss.
Sprinkle with cashews and sesame seeds.
Seasoned Black Quinoa
Black quinoa
Lemon juice
Tamari
Chopped parsley
Directions
Cook the quinoa - directions are on the bag/box.
When cooked, add lemon juice, tamari and chopped parsley.
Mash Up
Ingredients
Water
Parsnip
Carrots
- or any other roots you like
Optional:
Onions
Leek
Garlic
Chili
Directions
Clean - and peel the roots if necessary.
Chop into smaller bits - the smaller, the quicker they cook.
Place in a pot and add water about half as high as the roots.
Cover and cook until very tender.
Blend - add water to get the consistency you like.
To flavor add:
Oil, salt and pepper
or
Miso or Denjang
or
Pesto
or oil, fresh herbes, lemon juice, salt
Kimbap with Kimchi
Rice:
2 1/2 dl korean rice or sushi rice
4 dl water
1 tsp sesame oil
3 tbsp rice vinegar
1 tsp salt
1 tsp sugar
Mix oil, vinegar, sugar and salt well while boiling the rice. Stir in gently after the rice have settled and cooled a little.
Making perfect rice is an ART - find your own way...
Stuffing:
Avocado
Pickled ginger
Sesame seeds
Horse radish
Tofu
Spring onions
Blanched savoy cabbage
Umeboshi Purée
Carrot
Blanched spinach
Pickled radish
or whatever combination you prefer.
Roll like maki sushi.
Check out how Maangchi rolls.
or the turbo roll.
Serve with kimchi.
Kimchi
Ingredients
Salt
1 napa cabbage
1/4 dl sweet rice flour
1 1/2 dl water
1/4 dl sugar
1 dl save-the-fish sauce
1/ - 1 dl red pepper flakes 고추가루
4 chopped cloves of garlic
2 tbsp chopped ginger
2 tbsp chopped onion
4 chopped scallions
Directions
Cut cabbage twice lenghtswise. Wash thoroughly. Rub carefully with salt, making sure that salt goes everywhere.
Leave to rest for two hours. Then massage and turn and leave to rest for another three hours.
Mix sweet rice flour, water and sugar until it becomes translucent. Cool a little and mix in the rest of the ingredients.
Wash the cabbages thoroughly - and then once again. Wring in order to get as much excess water out.
Wear gloves and carefully spread the mixture everywhere on the cabbage. Finally massage gently.
Fill into a sterilized glass jar with a sealing lid. Leave for two days in room temperature in order to ferment. Store in the fridge.
The flavor develops a lot over time.
Check out Maangchi making non-vegan kimchi for procedure details.
Creamy Pestoish Penne
Great hangover chow.
Serves 1-2.
1 handful of cashew nut
1 dl firm silken tofu
1/2 clove of garlic
1 tsp apple cider vinegar
2 tbsp of water (e.g. from your boiling pasta)
1 tbsp nutritional yeast (optional)
Olive oil
Salt
Pepper
1-2 chopped sundried or fresh tomatoes
Directions
Start with oil, nuts and garlic. Blend until coarsely chopped - then add the rest of the ingredients - except tomatoes.
Toss in your favorite penne or other pasta and tomatoes and mix.
Variation
Add more tofu and soaked cashews - or no cashews - great creamy spread for your bagel or sandwich.
Serves 1-2.
Ingredients
1 handful of parsley1 handful of cashew nut
1 dl firm silken tofu
1/2 clove of garlic
1 tsp apple cider vinegar
2 tbsp of water (e.g. from your boiling pasta)
1 tbsp nutritional yeast (optional)
Olive oil
Salt
Pepper
1-2 chopped sundried or fresh tomatoes
Directions
Start with oil, nuts and garlic. Blend until coarsely chopped - then add the rest of the ingredients - except tomatoes.
Toss in your favorite penne or other pasta and tomatoes and mix.
Variation
Add more tofu and soaked cashews - or no cashews - great creamy spread for your bagel or sandwich.
Stuffed Zucchini Flowers
My dream last night took me back to last summer - a beautiful day with my dad in the garden. We were cutting down my cherry tree, harvesting rainbow carrots and zucchini.
Then we made stuffed zucchini flowers, here's my vague memory of the recipe I came up with:
Stuffing
grilled zucchini
capers
silken tofu
chives
parsley
garlic
olive oil
salt
pepper
Chop the vegetables, capers and herbs finely and mix with tofu and oil. Salt and pepper to taste. Stuff the flowers.
Make a twist at the top to close the flower.
Like this:
Batter:
wheat flour
baking powder
salt
beer
Mix the batter - heat up oil, dip the flowers and deep fry. Be careful!
Serve immediately, with a slice of lemon. Crisp on the outside, soft on the inside - yum :D
Come summer and zucchini flowers I will review.
Then we made stuffed zucchini flowers, here's my vague memory of the recipe I came up with:
Stuffing
grilled zucchini
capers
silken tofu
chives
parsley
garlic
olive oil
salt
pepper
Chop the vegetables, capers and herbs finely and mix with tofu and oil. Salt and pepper to taste. Stuff the flowers.
Make a twist at the top to close the flower.
Like this:
wheat flour
baking powder
salt
beer
Mix the batter - heat up oil, dip the flowers and deep fry. Be careful!
Serve immediately, with a slice of lemon. Crisp on the outside, soft on the inside - yum :D
Mango Pickle
Hot, spicy, tangy indian mango pickle.
Ingredients
3 raw (as in not ripe - must be hard as rock) mangoes
1 green chili
2 1/2 - 4 tbsp red chili powder
2 tbsp mustard seeds
1-3 tsp fennel seeds
1 tbsp cumin seeds
2-3 tbsp salt
1 tbsp sesame oil (optional)
1 tbsp curry leaves
1/2 tbsp turmeric
1 tbsp mustard powder
1 tbsp fenugreek seed powder
4-10 cloves of garlic
1 tsp asafoetida/hing (optional)
3+ dl vegetable oil (not olive oil)
Directions
Cut mangoes in small chunks. Remove the actual soft seed inside, but leave the shell of the seed on the mango pieces. Peel and half the garlic cloves. Chop the chili into small pieces.
Heat 2 dl oil and add cumin, then mustard seeds. When the mustard starts popping add curry leaves, chili, red chili powder, turmeric, asafoetida and finally mustard powder, fenugreek seed powder, fennel seeds and garlic. Stir and remove from heat after a minute or so. Add salt.
Mix all ingredients and fill into clean scalded glass jars. Squeeze the pickle down hard to avoid air pockets. Finally cover with 1/2 an inch of vegetable oil to seal off air. Store in the fridge. It's a good idea to give the pickles a stir after 3-4 days, add more oil to cover if needed.
The pickles mature in 1-2 weeks and last for months and months in the fridge.
Raw Blackberry and Raspberry Cup Cakes - my first ones ever!
Ok, so this is the very first time making raw cakes - and cake making is really not what I'm best at.
Measurements are potentially a bit off - I didn't write anything down going along...
Crust:
4 dried dates
2 tbsp rolled oats
1 tbsp coconut oil
1 tbsp raw cocoa powder
Blend all and shape into cup cake wrappers
Blackberry and Raspberry filling:
1 dl soaked cashew nuts
3 dl defrosted black- and raspberries - squeeze and save the juice
½ tsp soy lecithin
2 tsp agave syrup or other raw sweetener
½ tsp psyllium seed husks (optional)
Blend all and fill into crusts.
Coconut and mint sprinkles:
Dried shredded coconut
Mint leaeves
Chop, chop, chop...
Whipped cream:
½ dl soaked cashew nut
1 tbsp coconut oil
½ tsp soy lecithin
1 tbsp juice from berries
½ tsp psyllium seed husks (optional)
Vanilla - seeds or extract to taste
Blend - holding back juice gradually until smooth.
Decorate - and serve immediately.
Final decoration:
Mint leaves
Cucumber Kimchi
Ingredients
2 big or 6 small cucumbers for Pickling
sea salt
4 scallions
1 very small yellow or white onion
3 tbsp of sesame seeds
3 - 4 red pepper flakes 고추가루
2 tbsp Save-The-Fish Sauce (or some salt)
1 tsp of sugar
2 tsp finely chopped ginger
4 cloves of garlic
1 tsp of sesame oil
Directions
Cut the cucumbers into chunks, slices or do like Aeri.
Rub/coat the cucumbers in salt and leave to sit.
While waiting mix the rest of the ingredients.
Rinse cucumbers thoroughly when ready after 20 - 30 minutes.
Mix everything together and store in glass jars in the fridge.
Can be served immediately but is best after a day or two.
2 big or 6 small cucumbers for Pickling
sea salt
4 scallions
1 very small yellow or white onion
3 tbsp of sesame seeds
3 - 4 red pepper flakes 고추가루
2 tbsp Save-The-Fish Sauce (or some salt)
1 tsp of sugar
2 tsp finely chopped ginger
4 cloves of garlic
1 tsp of sesame oil
Directions
Cut the cucumbers into chunks, slices or do like Aeri.
Rub/coat the cucumbers in salt and leave to sit.
While waiting mix the rest of the ingredients.
Rinse cucumbers thoroughly when ready after 20 - 30 minutes.
Mix everything together and store in glass jars in the fridge.
Can be served immediately but is best after a day or two.
Save-The-Fish Sauce
Save the fish! - when recipes call for fish sauce - use this substitute :D
Ingredients
1 handful of dried seaweed - e.g. wakame, arame, hijiki (the stronger the taste of sea - the better)
2 dried shredded shitake mushrooms
4 cloves of garlic, slightly crushed
Boiling water to cover the seaweed, mushrooms and garlic
6 black peppercorns
5-10 tbsp rice vinegar
5-10 tbsp tamari
1 tbsp white miso (optional)
1 tbsp nutritional yeast (optional)
Directions
Cover the seaweed, mushrooms and garlic with boiling water and leave for at least an hour to sit.
Add the rest of the ingredients - add tamari or salt and rice vinegar until very salty and sour.
Leave to sit in the fridge for a day or so.
Filter and store in the fridge.
Ingredients
1 handful of dried seaweed - e.g. wakame, arame, hijiki (the stronger the taste of sea - the better)
2 dried shredded shitake mushrooms
4 cloves of garlic, slightly crushed
Boiling water to cover the seaweed, mushrooms and garlic
6 black peppercorns
5-10 tbsp rice vinegar
5-10 tbsp tamari
1 tbsp white miso (optional)
1 tbsp nutritional yeast (optional)
Directions
Cover the seaweed, mushrooms and garlic with boiling water and leave for at least an hour to sit.
Add the rest of the ingredients - add tamari or salt and rice vinegar until very salty and sour.
Leave to sit in the fridge for a day or so.
Filter and store in the fridge.
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